These golden, nacho-style pull-apart rolls tuck in juicy chicken, bright salsa, stretchy cheddar, and a satisfying tortilla-chip crunch. They make a striking party appetizer or a cozy, shareable dinner—finish with a dollop of sour cream, sliced jalapeños, and fresh cilantro.
Ingredients
- All-purpose flour — 2 3/4 cups (350 g)
- Warm milk — 3/4 cup (180 ml)
- Dry yeast — 2 1/4 tsp (7 g)
- Sugar — 1 tbsp
- Salt — 1/2 tsp
- Egg — 1
- Neutral oil — 2 tbsp
- Boneless, skinless chicken breast — 14 oz (400 g)
- Yellow onion — 1 medium
- Garlic — 2 cloves
- Sweet paprika — 1 tsp
- Ground cumin — 1/2 tsp
- Salt for the filling — 1/2 tsp
- Freshly ground black pepper — 1/4 tsp
- Canned corn, drained — 1 cup (150 g)
- Canned red kidney beans, drained — 1 cup (150 g)
- Salsa — 1/2 cup (120 g)
- Sharp cheddar, shredded — 1 1/2 cups (150 g)
- Tortilla chips (nachos), lightly crushed — 3 oz (80 g)
- Sour cream — 1/3 cup (80 g)
- Pickled jalapeños, sliced — 1/4 cup (30 g)
- Fresh cilantro, chopped — 1/4 cup (10 g)
- Lime — 1
- Egg for brushing — 1
Step-by-step recipe
- Stir the warm milk with the sugar and yeast; let stand 10 minutes until foamy on top.
- Whisk in the egg, salt, and oil, then add the sifted flour. Knead until soft and elastic, 7–10 minutes.
- Shape into a ball, lightly oil, cover, and proof 60 minutes until doubled in size.
- Cook the chicken: simmer 15–18 minutes or sauté until done. Cool and shred.
- In a skillet, sauté the finely chopped onion for 3–4 minutes. Add minced garlic, paprika, and cumin; cook 30 seconds until fragrant.
- Add the chicken, corn, and beans; season with the filling salt and pepper. Pour in the salsa, warm 2 minutes, then take off the heat.
- Deflate the dough and divide into 12 pieces. Roll into balls and nestle them snugly in a greased 9-inch (22–24 cm) round pan.
- Cover and rest 20 minutes. Brush with beaten egg and bake at 350°F (180°C) for 15 minutes, until puffed but still pale.
- Using the back of a spoon, make small wells in the tops. Spoon in the filling, then shower with shredded cheddar and crushed tortilla chips.
- Return to the oven for 10–12 minutes, until deeply golden and the cheese is melted and bubbly.
- Serve hot with sour cream, jalapeño slices, and cilantro; finish with a squeeze of lime.
Nutrition per serving
| Nutrient | Per roll |
|---|---|
| Calories | 308 kcal |
| Protein | 18 g |
| Fat | 14 g |
| Carbohydrates | 30 g |
| Fiber | 3 g |
| Sugars | 4 g |
| Sodium | 520 mg |
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Tips & Variations
- Time-saver: use soft store-bought dinner rolls or pizza dough—start from the par-bake and filling steps.
- Heat level: dial it in with the amount of jalapeños and your salsa choice (mild/medium/hot).
- Cheese swaps: try mozzarella, gouda, or a Mexican blend.
- Meatless: swap the chicken for sautéed mushrooms and increase the beans to 1 1/2 cups (250 g).
- Extra crunch: add the crushed chips right before serving for maximum crunch.
- Storage: cool, cover, and refrigerate up to 2 days; reheat 8–10 minutes at 325°F (160°C).
FAQ
Can I use store-bought rolls?
Yes. Take 10–12 soft rolls, warm 5 minutes, then make shallow wells, add the filling, cheese, and chip crumbs, and bake 8–10 minutes.
What can I use instead of salsa?
Blend canned tomatoes with a little tomato paste, onion, garlic, a pinch of sugar, vinegar, and chili for a quick homemade salsa.
Can I make this gluten-free?
Yes—use a gluten-free flour blend suitable for yeasted doughs and choose tortilla chips labeled gluten-free.
How do I make it lighter?
Reduce the cheese to 1 cup (100 g), use light sour cream or Greek yogurt, and cut the chips to 1.5 oz (40 g).